Go Back
- 4 boneless, skinless chicken thighs - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 4 cloves garlic, minced - 3 tablespoons olive oil The chicken thighs are juicy and cook well on the sheet pan. Zucchini and bell peppers add color and crunch. The garlic gives a nice aroma and flavor to the dish. The olive oil helps to keep everything moist as it bakes. - 2 tablespoons Cajun seasoning - 1 teaspoon smoked paprika - Salt and pepper to taste Cajun seasoning brings a bold and spicy taste. The smoked paprika adds depth and a touch of sweetness. Salt and pepper help to enhance all the flavors. Adjust the spice levels based on your taste. - Fresh parsley - Additional serving suggestions Fresh parsley adds a bright finish to the dish. You can serve it straight from the sheet pan for a rustic feel. For a nice touch, drizzle some extra olive oil around the plate. This adds color and makes the meal look even better. First, preheat your oven to 400°F (200°C). This step ensures even cooking. Next, line a large baking sheet with parchment paper. This makes cleanup much easier. Now, let's season the chicken thighs. Pat them dry with paper towels. This helps the spices stick better. In a small bowl, mix Cajun seasoning, smoked paprika, salt, and pepper. Rub one tablespoon of olive oil on the chicken. Use half of your spice mix to coat the chicken evenly. Make sure every piece is covered for the best flavor. It’s time to prepare the veggies. Take your zucchini, red and yellow bell peppers, and minced garlic. In a large bowl, toss them with the remaining olive oil and the rest of the Cajun spice mix. Ensure everything is well coated. Spread the seasoned vegetables evenly on your baking sheet. Place the chicken thighs on top of the veggies for a flavorful bake. Put your baking sheet in the preheated oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) when done. The vegetables should be tender. After baking, let it rest for 5 minutes. This step helps the juices settle. Before serving, garnish with fresh parsley for a lovely touch. To get the right Cajun flavor, you can adjust the spice levels. If you want more heat, add a bit more Cajun seasoning. For a milder taste, use less. Taste your spices before using them. This step helps you find the right balance. Marinating the chicken enhances its flavor. I suggest letting the chicken sit with the seasoning for at least 30 minutes. This wait allows the spices to soak in. For even more flavor, marinate it overnight in the fridge. To achieve crispy chicken skin, dry the chicken thighs with paper towels. This step removes moisture that can make the skin soggy. Rub the chicken with olive oil and seasoning before baking. The oil helps the skin crisp up nicely. For tender vegetables, cut them into even pieces. This ensures they cook at the same rate. Toss them with olive oil and spices, then spread them out on the baking sheet. This air circulation helps them roast evenly. For a rustic presentation, serve the chicken and veggies right from the sheet pan. This makes it easy and fun! If you prefer, plate the food individually. Drizzle some olive oil around the edge for a colorful touch. Pair this dish with rice or a fresh salad. The rice soaks up the flavors, while a salad adds crunch. Enjoy exploring different sides to find your favorite combinations! {{image_2}} You can switch out chicken thighs for chicken breasts. Breasts cook faster, so watch them closely. If you want seafood, shrimp or fish work great. They add a nice twist to the dish. Just remember to adjust the cooking time for these proteins. Shrimp cooks fast, while fish fillets may need a few extra minutes. Feel free to include other veggies. Carrots, asparagus, or even broccoli add color and flavor. You can mix in some cherry tomatoes for a pop of sweetness. If you want to change the spices, try Italian seasoning or a mix of herbs. This keeps the dish fresh and exciting. For a gluten-free meal, ensure your spices are certified gluten-free. Most spices are safe, but check the labels. You can also make this dish low-carb. Skip the starchy veggies and add more zucchini or bell peppers. This keeps the meal light but still very tasty. After enjoying your Cajun chicken and zucchini, store leftovers in proper containers. Use airtight containers to keep the meal fresh. Make sure to cool the food to room temperature before sealing. This helps avoid moisture build-up. Place the containers in the fridge. Your dish will stay tasty for up to three days. For longer storage, consider freezing. Use freezer-safe bags or containers. They help prevent freezer burn. You can freeze leftovers for up to three months. Just remember to label them with dates. To enjoy your leftovers, reheating is key. The best way is in the oven. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking tray. Cover it with foil to keep moisture in. Heat for about 15-20 minutes or until warmed through. You can also use the microwave, but it may change the texture. Heat in short bursts, stirring in between. This helps retain flavor. No one likes dry chicken! Always check that the internal temperature reaches 165°F (75°C) before serving. Bake the chicken and zucchini for 25 to 30 minutes. The chicken needs to reach 165°F. Check the veggies; they should be tender. You can use a meat thermometer to be sure. Yes, you can grill the chicken if you prefer! Use medium heat on your grill. Cook the chicken for about 6 to 8 minutes on each side. This will give you great grill marks and flavor. This dish pairs well with rice or quinoa. You can also enjoy it with a fresh salad. Consider adding crusty bread to soak up the juices. Add more Cajun seasoning or a pinch of cayenne pepper. You can also mix in some diced jalapeños with the veggies. For a zesty kick, try adding hot sauce before serving. In this blog post, I shared a tasty recipe with chicken thighs, zucchini, and bell peppers. You learned how to season, bake, and serve this dish, creating a delightful meal. I also offered tips for perfecting the Cajun flavor and ideas for variations to suit your taste. Remember, it’s easy to adjust spice levels and swap ingredients based on what you have. Try this recipe and enjoy the flavors. Happy cooking!

Sheet Pan Cajun Chicken & Zucchini

Discover the vibrant flavors of Cajun Spice & Zesty Zucchini Delight in this easy, one-pan recipe! Juicy chicken thighs roast alongside fresh zucchini and bell peppers, all seasoned to perfection with bold Cajun spices. It's a simple yet delicious meal that's perfect for any weeknight dinner. Ready in just 40 minutes, this dish will impress your family and friends. Click to explore the full recipe and bring a taste of the South to your table!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

2 medium zucchinis, sliced into half-moons

1 red bell pepper, chopped

1 yellow bell pepper, chopped

4 cloves garlic, minced

3 tablespoons olive oil

2 tablespoons Cajun seasoning

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easier cleanup.

    In a small bowl, mix together the Cajun seasoning, smoked paprika, salt, and pepper.

      Pat the chicken thighs dry with paper towels and rub them with 1 tablespoon of olive oil and half of the spice mixture. Ensure they are evenly coated.

        In a large bowl, toss the sliced zucchini, bell peppers, and minced garlic with the remaining olive oil and the rest of the Cajun spice mix until well combined.

          Spread the seasoned vegetables evenly on the prepared baking sheet. Place the seasoned chicken thighs on top of the vegetables.

            Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the veggies are tender.

              Remove from the oven and allow to rest for 5 minutes. Garnish with fresh parsley before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the chicken and vegetables directly from the sheet pan for a rustic feel, or plate them individually, drizzling some olive oil around the edge for a pop of color.